# Components:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, at room temperature
06 - 2/3 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon almond extract
→ Festive Touches
10 - 1/2 cup powdered sugar, for dusting
11 - 2 tablespoons blue and silver Hanukkah sprinkles
12 - 2 tablespoons red and green Christmas sprinkles
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
03 - In a large bowl, cream unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes using an electric mixer.
04 - Beat in eggs one at a time, followed by the vanilla and almond extracts. Mix until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
06 - Drop heaping spoonfuls of dough onto the prepared baking sheets using a small cookie scoop or tablespoon. Space each about 2 inches apart.
07 - Bake in the preheated oven for 10 to 12 minutes until puffed and edges are lightly golden.
08 - Let cookies cool for 5 minutes on baking sheets, then transfer to a wire rack. While still warm, dust with powdered sugar.
09 - Sprinkle half of the cookies with blue and silver Hanukkah sprinkles and the remaining half with red and green Christmas sprinkles. Allow to cool completely.
